If you love our sweet potato and chickpea tacos, get ready for another FAVORITE! We present to you: the Vegan Sweet Potato, Chickpea TACO SALAD! It has fresh kale + romaine lettuce, crispy tortilla chips, smoky roasted chickpeas + sweet potatoes, and a creamy jalapeno dressing.
The result? GREAT flavor, many textures and ready in just 30 minutes (Hello, weekday tranquility with weekend flavor)! Let’s prepare this delicious, tasty, plant-based dinner!
A little multitasking and some quick knife skills are the tricks to keeping this a success. 30 minute meal! everything starts with sweet potatoes and chickpeas roasted with avocado oil and a mixture of salt + smoked spices: chili powder and smoked paprika.
While the sweet potatoes and chickpeas are in the oven, prepare the vegetables and dressing. We love a mix of crunchy and sweet romaine lettuce and Hearty, Nutrient-Rich Kale for this salad, but it is flexible and will work with almost any vegetables, as long as they are not too bitter or tender!
The dressing is ours 5 minutes Cashew Jalapeño Dressing, made by simply blending cashews, water, lime juice, nutritional yeast, miso paste, Dijon mustard, salt, garlic, and a jalapeño. It’s super creamy, a little “cheesy,” flavorful, and SO good you might want to drink it straight from the blender.
The final ingredient required (tortilla chips) gives it that quintessential “crunch” that makes the salad very special. Simply crumble store-bought tortilla chips, or if you’re in the mood for something more, you can make tortilla strips with homemade spices.
We can’t wait for you to try this vegan taco salad! Is:
Cool
Tasty
Smoked
Subtly spicy
Full of crunchy textures
nutritious
And SO tasty!
It’s satisfying as a stand-alone plant-based meal, but for a protein-rich option, you can top it off with our Smoked Shredded Tofu Taco “Meat” or Sheet Pan Mexican Shredded Chicken (if you’re not vegan/vegetarian). Or enjoy it as a side to Mexican-inspired main dishes, including our Mexican Quinoa Stuffed Peppers or Spicy Baked Fish Tacos (30 minutes!).
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Most Satisfying Vegan Salad Recipes
If you try this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Portions 4
- 2 half sweet potatoes, cut into half-inch cubes (2 sweet potatoes make ~4 cups or 500 g)
- 1 (15 ounce) can chickpeas, drained and rinsed (or less than ~1 ½ cups homemade per can)
- 2 tablespoon avocado oil (and more for massaging kale)
- 1 teaspoonful smoked paprika
- 1 teaspoonful chili powder
- 3/4 teaspoonful sea salt
- 3/4 cup Cashew Jalapeño Cheesy Dressing
- 1 small group lacinato kale, rinsed and chopped (1 small bunch makes ~3 cups or 100 g)
- 1 head romaine lettuce, rinsed and chopped (1 head makes ~5 cups or 270 g)
- 2 mugs tortilla chips*, broken into small pieces
- 1 big avocado, sliced (optional)
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Preheat the oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
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Place the chopped sweet potatoes and chickpeas on the baking sheet and toss with avocado oil, smoked paprika, chili powder, and sea salt. Bake for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender when pierced with a fork.
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Meanwhile, prepare your Cheesy Jalapeno Cashew Dressing and set aside.
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Place the chopped kale in a large bowl and massage with a little oil to break it down a bit and promote tenderness and digestibility. Add the romaine lettuce and toss to combine.
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Once the sweet potatoes and chickpeas are roasted, reserve 1/4 of them for serving, then add the rest to the lettuce + kale mixture and toss with 3/4 cup (180 ml) of the dressing (amount is written in the recipe // adjust if you change the default number of servings). Taste and adjust as needed, adding more seasoning to taste.
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Transfer to a serving platter and top with the remaining sweet potatoes and chickpeas. Garnish with lightly crushed tortilla chips and sliced avocado (optional). It is best enjoyed immediately, but will keep for up to 1 to 2 days in the refrigerator.
Service: 1 service Calories: 442 Carbohydrates: 58.7 gram Protein: 12.6 gram Fat: 19.4 gram Saturated fats: 2.6 gram Polyunsaturated fats: 4.6 gram Monounsaturated fats: 10.1 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 967 mg Potassium: 902 mg Fiber: 11.9 gram Sugar: 10.3 gram Vitamin A: 4020 UI Vitamin C: 24 mg Calcium: 142 mg Iron: 4 mg
